TERIYAKI GLAZED CHICKEN WITH STIR-FRIED BOK CHOY & SHIITAKE MUSHROOMS

Prep Time: 15 mins
Cook Time: 20 mins
Servings: 4

Ingredients:

- 4 chicken thighs, skin-on
- 1/2 cup teriyaki sauce
- 1 tbsp sesame oil
- 1 tbsp grated ginger
- 2 bok choy, chopped
- 200g shiitake mushrooms, sliced
- 2 cups cooked jasmine rice

Method

1. Place the chicken thighs in a shallow dish or zip-top bag. Add the teriyaki sauce and grated ginger. Toss well to coat. Let marinate for at least 10 minutes while you prepare the vegetables. (For deeper flavor, marinate for up to 2 hours in the fridge.)
2. Heat 1 tablespoon of sesame oil in a large skillet or frying pan over medium-high heat. Remove chicken from the marinade (reserve excess marinade for later). Place chicken skin-side down in the hot pan and sear for 4–5 minutes until the skin is golden and crisp. Flip the chicken and sear the other side for another 3–4 minutes.
3. Lower the heat to medium. Pour the reserved marinade into the pan and cover with a lid. Cook for another 6–8 minutes, or until the chicken is fully cooked through (internal temp 74°C / 165°F). If the sauce reduces too quickly, add a splash of water to prevent burning. The chicken should be glazed and sticky by the end.
4. While the chicken finishes, heat a second pan (or wok) over medium-high heat with a drizzle of oil. Add the sliced shiitake mushrooms and cook for 3–4 minutes until softened and lightly browned. Add the chopped bok choy and stir-fry for 2–3 minutes until wilted but still bright green. Season with a small splash of soy sauce or extra teriyaki sauce if desired.
5. Divide the cooked jasmine rice between four bowls or plates. Place a chicken thigh on top, spooning over the glossy teriyaki glaze from the pan. Serve with the stir-fried bok choy and mushrooms on the side.
   
   Optional: sprinkle with toasted sesame seeds or sliced scallions for garnish.